Description
Indulge in the delightful combination of tart cranberries and fragrant orange zest in this moist and crumbly Cranberry & Orange Buttermilk Breakfast Cake. Perfect for a cozy morning treat or a leisurely brunch.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup buttermilk
– 1 tablespoon grated orange zest
– 1 1/2 cups fresh or frozen cranberries
Instructions
1. 1. Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan and set it aside.
2. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. 3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. 4. Add the eggs one at a time, beating well after each addition.
5. 5. Alternate adding the buttermilk and the dry ingredients to the butter mixture, mixing just until combined.
6. 6. Fold in the grated orange zest and the fresh or frozen cranberries.
7. 7. Pour the batter into the prepared baking pan and smooth the top.
8. 8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For a crunchy topping, sprinkle the top of the batter with a tablespoon of coarse sugar before baking.
- Prep Time: 10
- Cook Time: 40
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American